I decided on a real local feast for the grand finale. Early in the season I had purchased a leg of lamb from Mermaid Farm about a half mile away. Alan and Caitlin's sheep graze in various sites in my neighborhood in the spring so I feel like I really know this flock. I boned the lamb, trimmed it of fat and marinated it in some olive oil garlic and rosemary. As I was working with the meat, I thought about how much fuel it takes to move most of the lamb I eat from New Zealand to here, and I was left with the question of WHY a leg of lamb from a half mile away costs twice as much as one from New Zealand. I know some of the answers ... economy of scale, etc. but I decided that the more we invest in these local producers and give them a market they can rely on, the closer they will come to being able to pass savings back to us. Despite these misgivings, I have to say this was one FABULOUS tasting leg of lamb. Must be terroir. TO this I added my own additions. Each August I make a sage potato dish that is just great. I have a little Creuset terrine that is just big enought to make a scant portion ofr two, but any cast iron casserole with a top will do. I drizzle some olive oil on the bottom, sprinkle some sea salt and then press fresh sage leaves into the salt and oil mixture to cover the bottom of the pan. I cut the potatoes in half and press them into the sage and salt and cook at 400 for maybe 35 minutes. Soooooo good.
To the roasted potatoes I added some green beans and grilled zucchini. And VOILA, Week #13.Many thanks to Kim who has been there every week encouraging us along with her wonderful reports of our attempts. I feel like I know more "fellow travelers" here in New England and have a new set of wonderful blogs to follow both nearby and around the country.